Mushroom Free Peach & Coconut Crumble
Sweet, juicy peaches meet a golden, coconut-kissed topping in this warm, bubbling crumble that tastes like peak summer in every bite. The filling is lightly sweetened with honey and brightened with lemon juice, while Ceylon cinnamon and ginger add a gentle warmth that makes the whole kitchen smell incredible. The crumble itself is built on cassava flour and shredded coconut, giving it a satisfying, slightly chewy crunch that sets it apart from your average oat-based topping. Every single ingredient here is naturally free from fungi and fungal derivatives — no hidden extracts, no questionable thickeners, just clean, whole-food components you can feel good about. Arrowroot starch does the quiet work of thickening the peach juices into a glossy, jammy sauce without any fuss. Let it rest for those ten minutes after baking and you'll be rewarded with a filling that holds together beautifully rather than running all over the plate. Serve it warm on its own or with a scoop of your favorite coconut-based ice cream for a dessert that genuinely earns its place at the table.
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Learn more →Ingredients
6 servings
For the filling
- 2 ½ lb fresh peaches (about 6 medium), peeled and sliced ½-inch thick
- 2 tbsp honey
- 1 tbsp arrowroot starch
- 1 tbsp fresh lemon juice
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
For the crumble
- ¾ cup cassava flour
- ½ cup unsweetened shredded coconut
- 3 tbsp honey
- 3 tbsp coconut oil, solid
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the sliced peaches, 2 tbsp honey, arrowroot starch, lemon juice, 1/2 tsp Ceylon cinnamon, and 1/4 tsp ginger. Toss until the peaches are evenly coated and the starch is no longer visible as dry powder. Transfer to the prepared baking dish and spread into an even layer.
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